An unexpected return
The Lambic beers, in their diverse family that includes Gueuze, Faro and Kriek, have once again occupied a privileged place in the heart of beer lovers. Despite having been on the verge of extinction in the seventies, thanks to a group of enthusiasts who, often considered ‘peculiar’ by the premises, kept this tradition alive in Brussels and its surroundings.
The mystique behind the Lambic
With a flavor that transports to the ancestral, these beers not only seduce palates, but also involve their followers in a mystery halo. However, not everything that shines is gold in the world of Lambic. Recent research has revealed that some popular beliefs were more in the cloud of fantasy than in reality.
Disassembling myths
Today we dare to banish myths that are often repeated as sacred mantras in the beer culture that surrounds the Lambic. Here are eight ideas that can make a connoisseur to explore his knowledge bubble.
Myth 1: Remy Le Mercier’s recipe
It is said that Remy Le Mercier left a Lambic recipe in 1559, but this is more an error of interpretation than anything else. The recipe refers to beers so different that, if we get metaphorical, it is like comparing pears with wine.
Myth 2: The last spontaneous fermentation winery
It is easy to think that Lambic is the only style of beer that is spontaneously, but this is a fallacy. The medieval brewers were already playing with yeasts before the Lambic became famous.
Myth 3: Brueghel and Erasmus enjoying Gueuze
Although we like to imagine these art icons enjoying a picturesque Lambic in his glory days, the truth is that it is more pure fantasy. Actually, there was no variety in his time.
Myth 4: Origin of the name Lambic
The name ‘Lambic’ has been the subject of many theories, but what really suggests its etymology is much more intriguing and goes back to ‘Alambic’, suggesting a connection with old distillations.
Myth 5: Geographic exclusivity
Although Brussels is the primary home of these beers, other regions, such as Utrecht, have also dared to create Lambic, demonstrating that good beer does not understand borders.
Myth 6: Gueuze and Champenoise Method
The myth that Gueuze is simply Lambic bottled is misleading. In fact, the name Gueuze was a term reserved for the most elaborate Lambics, before turning the standard.
Myth 7: Wheat is the key
While wheat is an essential ingredient of Lambic, it is not the only candidate. In its origin, the variety of grains used was greater, which invites you to reconsider its special status.
Myth 8: aging hops, always
The use of aged hops is a fairly received myth, but there are records that show preference for fresh hops in certain periods, suggesting that the brewers have experienced throughout history.
Reflections on the evolution of the Lambic
The history of Lambic beers is a fascinating tour that reflects the resistance of the Belgian beer tradition. With each myth knocked down, it reveals a little more about the rich beer culture that deserves to be celebrated, and the Lambic will continue to conquer palates worldwide, challenging myths and heated their place in the history of beer.
